4,719 dried recipes

This hearty Italian vegetable soup delivers. It is chock full of vegetables, two kinds of beans, pasta, and tomatoes, everything needed for a relaxed Sunday meal.

Meaty cod baked in a flavorful combination of tomatoes, olives, garlic, herbs reminiscent of French Provence. This dish reflects the Provençal style through its use of tomatoes, olives, garlic, and herbs—hallmarks of the region’s rustic, flavorful fare.

White sangria built on dry white wine, cinnamon simple syrup, sparkling water, and citrus and apple slices for a chilled summer pitcher that pours light and crisp.

Vegetarian pot stickers stuffed with shiitake, napa cabbage, spinach, and tofu, then pan-fried crisp on the bottom and steamed tender on top. A healthy, customizable take on classic Chinese dumplings.

A soup which is a combination of Mediterranean garlic soups with a 17th century East European fava beans soup. Quite good.

Arugula (Rocket) or Baby Spinach tossed with a flavorful warm mushroom and onion dressing. A perfect balancing of fresh clean flavor with a warm woodsy note from the mushrooms.

The soup was delicious and easy to make. Ideal for cold winter days.

Braised Hungarian partridge with green bell peppers, pimentos, onions, garlic, and dry sherry. A rustic game bird dish slow-cooked until fork-tender in a pepper-rich sauce.

Honey fruit soup thickens fruit juice with tapioca, honey, and your choice of fresh, canned, or dried fruit. Scandinavian-style sweet soup, served hot or chilled with sliced banana.

A tasty, filling and nutritious dish. It was easy to make, both the flavor and the texture were great. We had it with a few slices of homemade whole wheat bread, delicious!

A hearty, flavorful soup featuring creamy white beans, tender Swiss chard, and savory bacon or pancetta, simmered in a rich chicken broth with the holy trinity of vegetables and thyme. Perfect for a cozy meal.

Fantastic! Very easy and quick, perfect for a light dinner or healthy appetizer. Low-fat, low-sodium and delicious.

Sole, poached simply, surrounded in aromatics. So easy, such delicate perfection.

They were super easy to make, tasted buttery, cheesy, fluffy and flaky, with the aroma from basil. They can be served pretty much with all the main courses, or just eating them directly is yummy enough!

Salad presto: mixed greens dressed with olive oil, red wine vinegar, and a pinch of dried basil. A bare-bones, 3-minute side salad using pantry staples. No more excuses for skipping the greens.

A smoky Mexican salsa made with fried dried chili peppers blended with fresh orange juice and garlic. Bright, fruity, and full of heat, this salsa con jugo is unlike anything from a jar.